Cork Wine Bar Gets a New Chef but “Avocado bruschetta fans can rest easy”

1740 14th Street, NW

From a press release:

“A talented veteran of many top kitchens in D.C., New York and San Francisco, and the guiding force behind Cork Market & Tasting Room’s popular food program, is stepping up to fill the shoes of departing Cork Wine Bar Executive Chef Kristin Hutter.

The wine bar’s new Executive Chef, Jason Schreuder, is a graduate of the International Culinary Center (formerly the French Culinary Institute) in New York City and also a former sous chef both at Cork under the wine bar’s first chef, Ron Tanaka, and at Cleveland Park’s popular and inventive fixture, Ripple. His wide-ranging background includes stints at Jean-Georges’ Mercer Kitchen, BLT Fish and San Francisco’s Absinthe and NoPA.

Jason plans to change the menu seasonally to create shareable plates using simple, good ingredients that highlight seasonal flavors and complement the extensive selection of Old World wines. Avocado bruschetta fans can rest easy, however, as a few favorites will remain on the menu, and a renewed focus on vegetable centered plates is planned. Jason is also preparing new wine & food pairing and special tasting menus.

“Jason’s tremendous work for us at the Market and his experience in some of our favorite kitchens, made this an easy decision when Kristin decided to move on,” said Cork Wine Bar owner Diane Gross. “We are very excited about the menu ideas and changes that Jason has already put in motion.”

Kristin will continue to work with Cork as a consultant on special projects, including helping to launch a weeknight dinner program at Cork Market. Both Gross and her husband and co-owner Khalid Pitts praised Kristin for her tremendous work at Cork Market and Cork Wine Bar. “Kristin is a talented chef and has been an important part of our team over the past six years,” Pitts said. “While we are sad to see her go on a permanent basis, we are thrilled that she will be helping us out on a few new projects at Cork Market.”

One Comment

Comments are closed.